Master the Art of Hot Pot Broth

How to Make Broth for Hot Pot Like a Sichuan Chef

As a chef from Sichuan’s “hot pot capital,” Guanghan, I’ve spent 10 years perfecting the art of crafting rich, aromatic hot pot broth. Whether you’re cooking for family or running a restaurant, understanding how to make broth for hot pot is key to unlocking its soul. Let me guide you through both home-style and commercial techniques.

Homemade Hot Pot Broth: A Step-by-Step Guide

Ingredients You’ll Need:

• 500g beef tallow (or vegetable oil for a lighter version)
• 200g dried chili peppers (mix Sichuan erjingtiao and bullethead for balanced heat)
• 50g Sichuan peppercorns
• 100g fermented broad bean paste (doubanjiang)
• 30g fermented black beans (douchi)
• 1 whole garlic bulb, crushed
• 50g ginger, sliced
• 2L bone broth (chicken or beef)
• Optional: Star anise, cinnamon, bay leaves

Steps:

1. Toast the Spices:
   Dry-roast chilies and Sichuan peppercorns in a wok until fragrant. Remove and let cool, then blend into coarse flakes.
2. Infuse the Oil:
   Melt beef tallow over low heat. Add ginger, garlic, and white parts of scallions. Fry until golden to create a flavor base.
3. Build the Base:
   Add fermented bean paste and black beans. Stir for 5 minutes until the oil turns red. This step—called hongyou (red oil)—is crucial for depth.
4. Combine Elements:
   Mix in the chili-pepper blend and optional spices. Fry gently for 20 minutes to prevent burning. The broth should smell smoky-sweet.
5. Simmer with Broth:
   Pour in bone broth and simmer for 40 minutes. Strain if preferred, but leaving chunks adds rustic charm.

Chef’s Tip: For a clearer broth, add a splash of rice wine to balance the oil.

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How Factories Make Broth for Hot Pot at Scale

In Sichuan’s hot pot factories, precision meets tradition. Here’s what sets commercial broth apart:

1. Ingredient Ratios:
   Factories use strict ratios—e.g., 1kg tallow : 300g chilies : 100g peppercorns—to ensure consistency. High-quality niuyou (beef fat) is rendered for 8+ hours for a velvety texture.
2. Industrial Maillard Reaction:
   Chilies are steam-baked (not fried) to preserve color and capsaicin. Fermented beans are aged 6+ months for umami depth.
3. Slow-Curing Process:
   Broth is cooked in 500kg batches at 120°C for 3 hours, allowing flavors to meld. Factories then quick-chill and vacuum-seal batches to lock in freshness.
4. Quality Control:
   Every batch undergoes pH testing and sensory checks. No MSG is added—natural flavors from beef tallow and spices do the work.

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Why Sichuan’s Broth Stands Out

The secret lies in Guanghan’s terroir

Guanghan has the world’s most complete hot pot industrial chain. The best original production areas for hot pot ingredients such as chili peppers, Sichuan pepper and beef tallow can all be found near Guanghan.
But I want to tell everyone a fact: Good raw materials are the key to the deliciousness of hot pot broth. Many of our colleagues just follow the crowd when it comes to the identification and application of raw materials, without understanding, analyzing and researching from a scientific perspective.
For the past ten years, we have been committed to the application and production of hot pot base seasonings. We have taken many detours and accumulated a lot of experience in the screening of raw materials. We believe that the original intention of making any product must be genuine materials.

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Final Thought: Learning how to make broth for hot pot bridges home kitchens and factories. Whether you’re simmering a family pot or sourcing bulk orders, remember: Great broth balances fire (la) and fragrance (xiang). As we say in Sichuan: “The wok is your canvas—paint it red!”

We are a professional hot pot supplier. If you have any questions about hot pot, you can discuss them with us.

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